Today is National Coffee Ice Cream Day, celebrating a flavor that combines two favorites.
An 1869 French cookbook included a coffee parfait made with cream, eggs, sugar and roasted coffee, an early documented version of the frozen flavor. Fannie Farmer’s 1896 Boston Cooking-School Cook Book later featured a coffee ice cream recipe, showing it had reached American kitchens. When Häagen-Dazs launched in 1960, coffee joined chocolate and vanilla as one of its original three flavors. More than a century after those early recipes, coffee ice cream still delivers the sweetness of dessert with the bitter edge of a morning cup.
To celebrate with a homemade no-churn version, Baking a Moment whips cold cream, folds in sweetened condensed milk and dissolved espresso powder, then freezes the mixture for a rich coffee ice cream that needs no machine.